2018 Domaine Johanna Cecillon Cidre Nantosuelta
Next level cider - we are obsessed.
The apples are manually harvested from October to December. The fruits were stored in bags under shelter for better ripeness. The fermentation takes place in tanks, and is then blended with natural yeasts in oak barrels. The cider is bottled in late May, with natural bubble formation and no added sulphur (non-carbonated and non-pasteurised). Then a second fermentation occurs in the bottles. Wild yeasts are necessary to make the natural foam, it can make some turbidity. A semi-dry cider – a rich amber colour with fine bubbles, and a complex nose of white flowers. Harmonious palate displaying elegant aromas of candied fruit, vanilla, and caramel.